Twisted Toad in the Hole

Twisted  Toad in the Hole. This is a proper winter dish, the sort of comfort food you need when it's freezing cold outside and you need to warm up. Growing up, this dish was a regular in our house and it still is now. It's a twisted toad in the hole because the batter contains bacon  and fried onions which is not obvious until you serve it. Start by making the batter. I use the same quantities and ingredients as my French Yorkie Scramble.  Fry  the sausages for a few minutes until they are coloured and arrange on a lipped baking dish. Sausages in France  are normally huge Toulouse sausages or long thin ones. For this, I used the Toulouse ones but in the UK I use 8 standard ones. Put the dish in a preheated oven at 230 C with added vegetable oil. . Twisted Toad in the Hole. Sausages baked in a classic Yorkshire pudding batter then twisted with the addition of fried onions and bacon. Fry the onions and bacon together and divide around the sausages. Return to the oven. Twisted Toad in the Hole. Sausages baked in a classic Yorkshire pudding batter then twisted with the addition of fried onions and bacon. Give the batter a stir, open the oven and quickly pour the batter into the tin and promptly shut the door. After about 25 minutes the twisted toad in the hole should be ready. Twisted Toad in the Hole. Sausages baked in a classic Yorkshire pudding batter then twisted with the addition of fried onions and bacon.  The Yorkshire pudding should be well risen and crispy around the edge and soft and squidgy in the middle. Delicious served with a rich gravy, mashed potato and vegetables!
Twisted Toad in the Hole
Serves 4
Sausages baked in a Yorkshire pudding batter with bacon and onions.
Write a review
Print
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
For the batter
  1. 4 eggs
  2. 140g plain flour
  3. 200 ml milk
  4. seasoning
  5. 8 quality sausages
  6. 2 medium onions, sliced
  7. 200g smoked bacon lardons or sliced rashers
  8. 4 tbsp oil
Instructions
  1. Put all of the batter ingredients in a blender and blend until smooth.
  2. Briefly fry or grill the sausages until coloured and place on a lipped baking sheet with the oil.
  3. Put the sausages in an oven preheated to 230 C.
  4. Fry the bacon and onions together until coloured and divide around the sausages.
  5. When the oil is smoking hot quickly pour in the batter while the tin remains in the oven.
  6. Bake for 25 minutes until golden and crispy around the edge,
Notes
  1. Do not open the oven door until it is cooked!
Chez Le Rêve Français http://chezlerevefrancais.com/
           

6 Comments Add yours

  1. chebandbecky says:

    That looks so delicious! I miss Toad in the Hole. The sausage in Ontario just isn’t the same as the UK and does not go well in this dish. Enjoy!

    1. Thank you. It has taken me a while to get used to french sausages and I did make my own for a bit but a lot of faff! We can justify the calories as so cold here right now. Hope your trip is not too cold?

  2. Can’t remember the last time I had one of these. Looks amazing.

    1. Thanks David. Can’t beat a bit of comfort stodge and a trip down memory lane occasionally!

  3. Karen says:

    I’ve heard of toad in the hole but have never tried it. I knew there were sausages but didn’t realize the surroundings were Yorkshire pudding based. I can see why this is such a popular dish.

    1. It’s one of those things that you love or hate I think! These days it is probably seen as unhealthy but, at the height of its popularity, kids and adults were a lot more active! Either way, it’s yummy.

Leave a Reply